Vegetarian Stir-Fried Tofu with Broccoli and Black Bean Sauce

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Firm tofu and crisp broccoli stir-fried in a savory black bean sauce, creating a hearty and satisfying vegetarian main dish. This Chinese-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, broccoli florets, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz block, pressed and cut into 1-inch cubes firm tofu
• 3 cups broccoli florets
• 3 tbsp vegetable oil
• 2 tbsp, rinsed and roughly chopped fermented black beans
• 3 cloves, minced garlic cloves
• 1 tbsp minced ginger
• 3 tbsp low sodium soy sauce
• 1 tsp brown sugar
• 1 tsp dissolved in 2 tbsp water cornstarch
• 1/4 cup water
• 1 tsp sesame oil
• 2 stalks sliced thin for garnish scallions

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 5-7 minutes, turning occasionally until all sides are golden and crisp. Remove tofu and set aside.
2. Step 2: Add remaining 1 tbsp vegetable oil to the wok. Stir-fry 3 cups broccoli florets for 3-4 minutes until bright green and tender-crisp.
3. Step 3: Add 3 minced garlic cloves, 1 tbsp minced ginger, and 2 tbsp chopped fermented black beans to the wok. Stir-fry for 1 minute until fragrant.
4. Step 4: Stir in 3 tbsp low sodium soy sauce, 1 tsp brown sugar, and 1/4 cup water. Bring to a simmer, then add the 1 tsp cornstarch slurry and cook for 1-2 minutes until the sauce thickens and coats the broccoli.
5. Step 5: Return tofu to the wok and toss gently to coat with the sauce. Drizzle 1 tsp sesame oil over the dish and remove from heat.
6. Step 6: Garnish with 2 thinly sliced scallions before serving with steamed rice.